Cannoli with Custard Filling is a delightful Italian dessert that combines crispy, golden pastry shells with a creamy, rich custard filling. This recipe is perfect for special occasions or when you want to treat yourself to a taste of traditional Italian pastry.
The delicate crunch of the shell pairs beautifully with the smooth, velvety custard, creating a perfect balance of textures and flavors. With a touch of powdered sugar, these cannoli are as beautiful as they are delicious.
Why You’ll Love This Recipe
• Classic Italian Flavor: Authentic pastry shells and a luscious custard filling.
• Show-Stopping Dessert: Perfect for impressing guests or celebrating special occasions.
• Customizable: Add chocolate chips, candied fruit, or pistachios for variety.
Ingredients
For the Pastry Shells:
• 2 cups all-purpose flour
• 2 tbsp sugar
• ½ tsp salt
• 2 tbsp unsalted butter, chilled and cut into small pieces
• 1 large egg, beaten
• ½ cup sweet white wine or water
• Vegetable oil, for frying
For the Custard Filling:
• 2 cups whole milk
• ½ cup granulated sugar
• ¼ cup cornstarch
• 4 large egg yolks
• 1 tsp vanilla extract
• 2 tbsp unsalted butter
Instructions
Step 1: Prepare the Pastry Dough
1. In a large bowl, mix the flour, sugar, and salt.
2. Cut in the butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Gradually add the beaten egg and sweet white wine (or water), mixing until the dough forms.
4. Knead the dough on a lightly floured surface until smooth. Wrap in plastic wrap and refrigerate for at least 1 hour.
Step 2: Prepare the Custard Filling
1. In a medium saucepan, heat the milk over medium heat until it begins to simmer.
2. In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth.
3. Slowly pour the hot milk into the egg mixture while whisking constantly to prevent curdling.
4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened and boiling.
5. Remove from heat and stir in the vanilla extract and butter until smooth.
6. Pour the custard into a bowl, cover with plastic wrap (pressed directly onto the surface), and refrigerate until chilled.
Step 3: Shape and Fry the Pastry Shells
1. Roll out the chilled dough on a floured surface to about 1/8 inch thickness.
2. Use a cookie cutter or glass to cut out circles. Wrap each circle around a metal cannoli tube, sealing the edges with beaten egg.
3. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
4. Fry the wrapped dough in batches for 2-3 minutes, or until golden brown and crispy.
5. Remove the shells from the oil and drain on paper towels. Let cool slightly before carefully removing the metal tubes.
Step 4: Fill the Pastry Shells
1. Fill a pastry bag with the chilled custard.
2. Pipe custard into both ends of each pastry shell until completely filled.
Step 5: Serve
1. Dust the filled cannoli with powdered sugar before serving.
2. Enjoy fresh for the best flavor and texture.
Tips
• Chilled Dough: Chilling the dough makes it easier to handle and results in flakier shells.
• Perfect Oil Temperature: Use a thermometer to maintain the oil temperature for evenly cooked shells.
• Custard Variations: Add lemon zest or a splash of liqueur to the custard for a twist.
• Decorative Touch: Dip the ends of the filled cannoli in crushed pistachios or mini chocolate chips for added flavor and appeal.
Storage Options
• Refrigerator: Store filled cannoli in an airtight container in the refrigerator for up to 2 days. Note that the shells may lose some of their crispness.
• Separate Storage: For maximum freshness, store shells and custard separately, filling just before serving.
Cannoli with Custard Filling is a timeless dessert that brings a taste of Italy to your table. With its crisp shells and creamy filling, it’s sure to be a hit with family and friends!
